Categories: Lentils, Main Dish, Soup

Ingredients

• 2 cups lentils , rinsed and drained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can chopped tomatoes with juice
• 4 -6 cups vegetable broth or 4 -6 cups water
• 3 stalks celery , plus some celery leaves,chopped
• 1/2 onion , finely chopped
• 1 clove garlic , minced
• 2 teaspoons fresh oregano (or 1/2 teaspoon dried)
• 2 teaspoons fresh thyme (or 1/2 teaspoon dried)
• 2 teaspoons fresh basil (or 1/2 teaspoon dried)
• salt and black pepper
• 1/4 cup red wine
• 1 tablespoon olive oil

Directions

1. Heat the olive in pot, then add onion and saute on medium heat until they are golden.

2. Add the garlic and saute just until the garlic is softened.

3. Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.

4. If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.

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